CAULIFLOWER & ROASTED GARBANZO “RICE AND PEAS” SALAD

Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up.

So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill. It’s been cool and wet, the kind of cold that feels like it could turn you inside out it’s so penetrating. Sometimes I forget to put a jacket on, but it’s always worth it. This is all part of an ongoing life-betterment thing where I chase meaning and act out of intention rather than leaning into habit by seeking comfort. I’m taking extra care, going the long way around, considering actions for longer than what is probably necessary, and I’ve been shifting things around to make more room for the more creative bits, including this little space.

I mostly feel like I’m just thinking about things more, and a noticeably more active mind seems to equal a certifiably solid stream of ideas. Somewhat predictably, those ideas dabble in food a lot and that’s how I ended up with this non-rice and non-peas rice + peas.

If you have a partial understanding of what a food blog is, you’ve probably heard of a) processing cauliflower so that it can ape rice/couscous and b) roasting chickpeas for a crunchy snack. I originally thought of pairing this cauliflower rice dealy with fresh peas, but they’re just so far off and that’s just as well. The warm and golden garbanzos add to the transitional feel of this dish. I use herbs in their whole leaf form with a heavy hand for brightness. Thin radishes, apples and avocado make this a bit sharp, juicy and rich. The dressing couldn’t be simpler either. I wrapped big scoops of it into little radicchio lettuce cups and it was such a perfect lunch.

Anyway, short and sweet one today, and the gentlest of nudges/a tiny reminder that you still have until midnight tonight (EST) to vote for your faves in the Saveur Best Food Blog Awards. This one right here is nominated in the special diets category at the bottom of the page if you feel like supportin’ a gal. Big hugs this week, all :)

pin it!pin it!pin it!pin it!pin it!CAULIFLOWER AND ROASTED GARBANZO “RICE AND PEAS” WITH AVOCADO, APPLES & HERBSPrint the recipe here!
SERVES: 6-8NOTES: If you don’t have a food processor, some milling with a knife will get the cauliflower florets small enough, as long as you have the patience :) Also, I wrapped up some of this mix in radicchio leaves for a handheld version. I feel like some chopped up pickled jalapeños would just be so great here, if you have them around.

Preheat the oven to 400 degrees F. Spread the chickpeas out on a parchment lined baking sheet. Sprinkle them with a bit of lime zest, chili powder, salt, pepper, and 1 tablespoon of the olive oil. Toss the chickpeas to coat and slide the tray into the oven. Roast until lightly crispy and golden, about 15 minutes.

Whisk together the remaining lime zest, lime juice, olive oil, salt, pepper, grainy mustard, and maple syrup. You can also shake this up in a sealed container. Add a splash of water if it seems quite thick. Set aside.

Start turning the cauliflower into rice in batches. Place a few handfuls of the florets into the bowl of a food processor fitted with the “S” blade. Pulse the florets until you have small, rice-like bits of cauliflower. Scrape the riced cauliflower into a large bowl. Repeat with remaining cauliflower.

Pour the dressing over the cauliflower rice, season with salt and pepper, and toss to coat.

To the large bowl, add the radishes, parsley leaves, mint, scallions, chives, sliced apple, and roasted chickpeas. Toss it all lightly to combine. Top it all off with the diced avocado, sunflower seeds, and some more salt and pepper if you like.

I have seen lots of recipes recently with ‘cauliflower rice’, but this one really has me wanting to make it – I love all the colours of the fresh herbs and crunchy chickpeas sound like a heavenly combination. Thanks for the recipe inspiration!

PS Congratulations on the nomination – so well deserved! :)ReplyCancel

I love how versatile cauliflower is. It’s like, there’s nothing I can’t do you just go and try and I’ll deliver!! I made a roasted cauliflower and garbanzo salad a few weeks back but I think I’ll have to get my food processor out and try this recipe with riced cauliflower this time! Thanks for sharing and congratulations on the nomination!!! XReplyCancel

Hi Francesca, I almost always include some sort of sweet component in any dressing/vinaigrette I make, just to balance flavours and whatnot. You could just leave it out if it’s not your thing.
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These are some of my favorite photos of yours, ever. Especially the 3rd from the top and 2nd to last. Framers! Also, your words. I feel like we are in a bit of the same place right now and while work is hectic + crazy(good) I’m trying to slow down my mind a bit. Taking more time to notice daily life happenings. Hugs, lady friend. (And…voted :))ReplyCancel

I followed your link from Ashley’s Edible Perspective, and am I ever glad I did! Your blog and photography is wonderful. So is your recipe index. I eat basically Paleo but I see scads of recipes here I can adapt. I just tried cauliflower rice for the first time last week, stir fried, and “WOW!” was it incredible. I will definitely be trying your dish from this post. I have a sensitivity to dried beans, “sob”, so will substitute chicken which should work nicely with the other ingredients. Now I’m going to explore your lovely site further.ReplyCancel

Kristen09/04/2014 - 10:38 am

These photos are beautiful. I’ve been in such a salad rut lately, so much so that I’ve almost completely avoided them. I think this will drag me out of that. :)

I’m a little behind on the cauliflower couscous thing, but if it gets your stamp of approval, I’ll surely try it soon. I finally have my own yard so I think I’ll try to grow some herbs, greens and tomatoes this year. Better get on that, huh?ReplyCancel

Katie, it’s in the dressing! I think I might have been a bit snoozy when I wrote this recipe out.. :/ Sorry about that. Fixed it in the recipe.
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Patti09/04/2014 - 9:01 pm

This looked so yummy to me, but I’m a raw vegan… so here’s a version I wrangled up for supper… broccoli instead of cauliflower cuz I didn’t have any cauliflower in the house. Raw sunflower seeds, soaked buckwheat groats instead of chickpeas, persimmon seeds instead of apple, coconut aminos instead of sweet… The rest basically the same…. Really, really yum… Thanks.ReplyCancel

Wow, this is gorgeous! Just found you from Pinterest and so glad I did. I just happen to have a cauli head ready to go and can’t wait to try. Thanks so much! Will be sharing on my social media – I know my readers will love this!ReplyCancel

[…] Kitchen. Alex and I have even made cauliflower crust pizza that is really amazing as well. This recipe for “rice and beans” from The First Mess is definitely next on our list of dishes to […]ReplyCancel

Made this for dinner tonight – both the boyfriend and I loved it! I didn’t use any parsley or mint just because I didn’t have any on hand and it was still very flavorful. I’d been meaning to try cauliflower rice for awhile and now I’m so excited about the possibilities. Thanks!ReplyCancel

Margaret17/04/2014 - 11:35 am

I made this for lunch today and it’s delicious! No radishes because Trader Joe’s didn’t have any, but still great!ReplyCancel

[…] for creaminess. I had seen a post by one of my favourite local vegan-ish bloggers Laura from The First Mess using riced cauliflower and was dying to try it. I don’t think carbs are the enemy, but if […]ReplyCancel

[…] The large white radish has long been called 'little ginseng' in China. The old saying goes that 'when radishes come onto the market, nobody will go to the pharmacies.' Radishes are moderately high in Vitamin C, carotene and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders. And Radishes can aid digestion, dissolve phlegm, and reinforce energy as well as clear a stuffy nose, ease sore joints, even help you sober up. You can easily add it to your salad like here. […]ReplyCancel

[…] it. This recipe is for a super healthy and delicious cauliflower salad that I originally found on The First Mess while searching for ideas for lunches to have at work during the week. To prepare the […]ReplyCancel

Have just discovered this lovely recipe – it was the sight of the chopped avocado that caught my eye! I eat avocado almost every day – yummy:) I keep meaning to try cauliflower “rice”, ‘cos I love cauliflower every which way, so will give this a whirl next time I have a decent cauli to hand. I have been venturing out to crop the new chives for a couple of weeks now, it is so worth the effort – those and fresh marjoram leaves are the freshest things in the garden at the moment:)ReplyCancel

[…] and sunflower seeds, and round the whole thing out with a tangy lime dressing. This recipe is from The First Mess, and I’m linking directly to it because I basically changed nothing. Laura makes awesome […]ReplyCancel